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Pickled Cabbage

This cabbage dish will make an excellent side to a main meat entree.


Country: Germany
Century: 15th

  • 1 lg head of cabbage (or 2 smaller ones)
  • 9oz stone-ground mustard
  • 4oz honey
  • 1/2 cup white wine
  • 1 tsp caraway seeds

Boil cabbage until just tender (cabbage should be soft, but not mushy). Mix remaining ingredients in a saucepot and bring to a slow boil for about 5 minutes. Peel leaves from cabbage head. Pour sauce over cabbage and chill. Serve cold.

Original Recipe Sources

Source [Ein Kochbuch aus dem Archiv des Deutschen Ordens, G. Balestriere (trans.)]: [[31]] Wilthu machenn eynngemacht Crautt: so seudt weysse Heuptt und ein zweythell Sennffs und das dritthell Hoengs und die selbing mach undereinander mitt Wein und thu darein <<124>> Koemel und ein des genug und leg dan des gesotten Kraut darein und [[nnd_Ed.]] gibe es kalt. also magst auch priesen die Seudt mitt Wrczenn und gyb sy hin.

If you want to make pickled cabbage Boil white cabbage heads, take two parts mustard and one part honey, mix them with wine and add caraway. /ein/ (?) it enough, put the boiled cabbage into it and serve it cold. You can also season the broth and serve it.


© Copyright 2013: Kristen Wright